1. Mash the potato with a fork.
2. Sieve the flour and salt and mix, then add an egg and form a dough mixed with the potato
3. Leave the dough to rest for 30 minutes then cut into 1 cm strips which are rolled out
4. Cut each roll into 1 cm pieces.
5. Cook in boiling, salted water for around 3 minutes. They rise to the surface when they are ready.
Making the sauce
Add some oil to a pan on a medium heat and cook the onions and garlic until translucent.
Add all the other vegetables, herbs (except the parsley) and passata and bring to the boil.
Serve with the gnocchi and sprinkle with parsley.
Turn down the heat and simmer for 15 minutes or until all the vegetables are soft
Ingredients
500 g cold mashed potato
350 g – 400 g plain flour
1/2 tsp salt
1 egg
For the sauce
Large courgette sliced
Small aubergine
Small red onion
Red and yellow pepper
8 cherry tomatoes
2 garlic cloves, chopped
500 ml passata.
1 handful chopped parsley
A few chopped basil leaves
1 tsp dried oregano
Olive oil
GNOCCHI
Potato and flour, bound with an egg
Gnocchi is favourite with any kind of tomato, basil and garlic sauce such as a ragu or a simple vegetarian sauce. You can shape your gnocchi to allow more sauce to stick to the gnocchi, either with the tines of a fork to give ridges, or the end of a spoon to give an indentation or ear.